Donald's Storyevery time i make this i have to make two pans, everyone destroys this Greek favorite.
package phyllo dough
walnuts chopped very small
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1preheat oven to 350 degrees. butter the bottoms and sides of a 9x13 inch pan.
2chop nuts and toss with cinnamon, set aside. unroll phyllo dough. cut whole stack in half to fit pan. cover phyllo with a damp cloth to keep from drying out as you work with it. place two sheets of dough in the pan, butter thoroughly. repeat until you have 8 sheet layers. sprinkle some of the nut mixture on top.top with two more sheets of dough, butter, nuts layering as you go. the top layer should be about 6 to 8 sheets deep.
3using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan.bake for about 50 minutes until baklava is golden and crisp.
4start makeing your sauce about 30 minutes after you but the baklava in the oven. while baklava is baking. boil sugar and water until sugar is melted. add vanilla and honey. simmer for about 20 minutes.
5remove baklava from oven and immediately spoon sauce over it. let cool. serve in cupcake papers. this will also frezz well. make sure you leave this uncovered because it will get soggy if it's wrapped up.
About this Recipe
Course/Dish: Other Desserts
Stephanie Dodd skeen - Oct 2, 2012
Looks delish; a keeper!!
Dawn Whitted dawn01 - Oct 2, 2012
Donald: Thanks for posting this recipe I have wanted to make Baklava for awhile but thought it would be complicated. Looks easy and yummie. I'll let ya know when I have a chance to make this.
Donald Cole donaldcole31 - Oct 2, 2012
your welcome, i thought the same thing. but it is so easy and taste so good. i make it all the time now. please let me know when you make it, what you think. thank you.
Debi York craftsowner - Oct 3, 2012
Hi Donald, I am Lebanese, and make 5 trays of Baklava every Christmas, the only thing I do differently is instead of honey, I use rose water. That's what my grandmother used, so I do.
Donald Cole donaldcole31 - Oct 4, 2012
does it change the taste!i will try that this weekend, thank you!